Jerk Chicken

Jerk Chicken

adapted from Jerk from Jamaica by Helen Willinsky

Jerk chicken is a traditional Jamaican dish featuring chicken marinated in a spicy and aromatic blend of seasonings, then traditionally grilled or smoked. To make it easier for the home cook I put mine in the oven.

Makes 2 - 4 servings               7 WW pts for 4 servings / 14 WW pts for 2 servings

1 onion, finely chopped

1/4 cup finely chopped scallions

1 tsp. fresh thyme leaves

1/2 tsp. Kosher salt

1 tsp. sugar substitute

1/2 tsp ground allspice

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/2 habanero chile, chopped

1/2 tsp. freshly ground black pepper

1 1/2 tsp. soy sauce

1 1/2 tsp. vegetable oil

1 1/2 tsp. apple cider vinegar

2 chicken legs, thigh separated from drumstick

1. Make the marinade by combining all ingredients except the chicken legs and cooking spray; Whisk to combine.
2. Place the chicken in a resealable container and add the marinade; Turn the chicken to coat.
3. Place the chicken in the refrigerate to marinate for at least 4 hours or up to 24 hours.
4. Preheat the oven to 350F.
5. Place a rack over a baking sheet; Coat the rack with cooking spray.
6. Place chicken on the rack; Bake in the preheated oven until it registers 165F on an instant read thermometer, about 45 minutes.
7. Turn on the broiler; Broil the chicken until the chicken begins to crisp, about 5 minutes.

Enjoy!

Crispy Pork Milanese

Crispy Pork Milanese

adapted from Food & Wine^© August 2007

The mix of panko and Parmesan cheese in the breading here gets crunchy when pan-fried.

Makes 2 servings                                                                12 WW pts / serving

2 center cut pork chops, pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1/3 cup panko 
2 Tbsp. + 2 tsp freshly grated Parmigiano-Reggiano cheese
pinch dried oregano, crumbled
pinch freshly grated nutmeg
2 Tbsp. + 2 Tsp. rice flour or all-purpose flour
1 large eggs, beaten
1/4 cup vegetable oil
Lemon wedges, for serving

1. Season the cutlets with salt and pepper. 
2. Set up a 3 stage breading station with the panko, cheese, oregano and nutmeg in one bowl, flour in a second bowl and egg in a third.
3. Line a baking sheet with paper towels and place rack over the top.
4. Dredge the cutlets in the flour,tapping off the excess, then dip them in the eggs, allowing any excess to drip off; Finally, coat the cutlets with the panko mixture, pressing to help the crumbs adhere.
5. In each of 2 large skillets, heat 1/2 inch of olive oil until shimmering. 
6. Add the cutlets to the skillets and fry over high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total. 
7. Drain the pork on rack over the paper towel lined rack.paper towels,
8. Serve with lemon wedges.

Enjoy!

Herbed Spaetzle

Herbed Spaetzle

adapted from Food Network Magazine October 2012

Spaetzle is a type of dumpling originating from the Swabian region of southwestern Germany

Many people make the spaetzle by pushing the dough through a colander. I found a spaetzle maker which makes it much easier.

Makes 4 servings                                                                6 WW pts / 1/2 cup

3/4 cups all-purpose flour

1/2 tsp. Kosher salt  
Few grind of freshly ground black pepper
Pinch of freshly grated nutmeg
1/4 cup sour cream
1/4 cup seltzer
3/4 large beaten egg
4 tsp chopped fresh parsley
3/4 tsp whole-grain mustard
1 Tbsp. olive oil, divided
1 Tbsp. unsalted butter

1. Bring a pot of salted water to a bare simmer. 
2. In a bowl, combine the flour, salt, pepper and the nutmeg. 
3. In another bowl, whisk the sour cream, seltzer, eggs, herbs together; Add it to the flour mixture and mix to combine.
4. Create an ice bath.
5. Working over the simmering water, place about dough in the basket of the spaetzle maker and slide it back and forth to transfer the dough to the water.
6. Cook the spaetzle for 1 minute after they float to the surface; Remove with a slotted spoon to the ice water. 
7. Repeat with the remaining dough. 
8. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels; Toss with 1 tsp. olive oil.
9. Heat butter and 2 tsp. olive oil in a skillet over medium-high heat. 
10. Increase the heat to high and add the spaetzle in an even layer; Cook, undisturbed, until golden brown on the bottom, about 5 minutes. 
11. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute.
12. Season to taste with salt and pepper. 

Enjoy!

Health-ified Chicken with 40 Cloves of Garlic

Health-ified Chicken with 40 Cloves of Garlic

adapted from  Cooking Light Annual Recipes 1997

If you have never had a version of Chicken with 40 Cloves of Garlic it can sound rather daunting. As my husband said, he was expecting garlic to punch him in the face. It is actually a mellow garlic flavor because the garlic roasts as the chicken cooks.

I have used boneless, skinless chicken breasts in place of the usual bone-in, skin-on  chicken legs and thighs.

It's not the prettiest piece of chicken but it is tasty.

Makes 3 servings                                                       1 WW Blue point / serving

Cooking spray

1 1/4 cup, sliced onions

1/2 tsp. dried tarragon

3 fresh parsley sprigs

3 boneless, skinless chicken breasts

2 Tbsp. dry vermouth

Kosher salt

Freshly ground black pepper

Dash of freshly ground nutmeg or ground

40 unpeeled garlic cloves

1. Preheat the oven to 375F.
2. Combine the onions, tarragon, parsley and garlic in a casserole dish coated with cooking spray.
3. Arrange the chicken on top and drizzle with vermouth.
4. Sprinkle with nutmeg and season with salt and pepper to taste.
5. Cover the casserole with foil and top with casserole lid.
6. Bake in preheated oven for about 1 hour or until the chicken is cooked through.
7. Serve with chicken on with the onions and garlic.
8. Instruct your guests to squeeze out the garlic onto the chicken.

Enjoy!

Turkey Meatballs with Vegetable Sauté

 Turkey Meatballs with Vegetable Sauté

adapted from CL Annual Recipes 1997

Combine this recipe with some pomodoro sauce and you have a turkey meatball cacciatore.

served with Fat Free Pomodoro Sauce

Makes 4 servings                                                   0 WW Blue points / serving

1 lb. ground turkey breast

2 Tbsp. bread crumbs

1 tsp. Kosher salt, divided

1/4 tsp. fennel seeds, crushed

1/4 tsp. dried marjoram

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/2 tsp. freshly ground black pepper, divided

Pinch of nutmeg

1 egg

1 garlic clove, minced

Cooking spray

1 medium onion, sliced think

1 large red bell pepper, cut into 1-inch pieces

4 garlic cloves, sliced

1. Preheat oven to 350F.
2. Combine the turkey, bread crumbs, 1/2 tsp. salt, fennel, marjoram, oregano, thyme, 1/4 tsp. black pepper, nutmeg, egg and garlic in a bowl.
3. Form a scant 1 Tbsp. of mixture into a ball and place on a baking sheet coated with cooking spray. Repeat with the remaining mixture, making about 28 meatballs.
4. Bake in the preheated oven for 8 minutes.
5. Turn the meatballs over and bake for an additional 8 minutes.
6. Meanwhile, sauté the onions, peppers and garlic in a pan coated with cooking spray until soft, about 6 minutes. Season to taste with salt and pepper.
7. Combine the baked meatballs with the vegetables before serving.

Enjoy!

Crustless Apple Pie

Crustless Apple Pie

adapted from ww.com

My friend Lauren gifted me Apple Pie Jam. I have never seen it in a store or even a recipe for it ... not that I have ever been very successful at making jams and jellies. The original recipe called for apricot jam or jelly. You can further reduce the point to 1 WW Blue point per serving by using sugar free jam or jelly.

Serves 6                                    3 WW Blue points / serving

3 medium apples, such as Cortland, Granny Smith or Macintosh

1 Tbsp. Truvia brown sugar blend

1 Tbsp. fresh lemon juice

1/4 tsp lemon zest

1 tsp ground cinnamon

1 pinch freshly ground nutmeg

2 Tbsp. apple pie jam or apricot jam or jelly

1. Combine the apples, Truvia, lemon juice, zest, cinnamon, and nutmeg in a nonreactive* bowl,
2. Cook the apple mixture in a large skillet coated with cooking spray until slightly softened, stirring occasionally, about 10-12 minutes.
3. Remove from heat and stir in jam. Serve hot or slightly cooled.

Enjoy!

*According to thekitchn.com "[t]he terms 'reactive' and 'nonreactive' are referring to the type of metal from which your pot or bowl is made. Aluminum, cast iron, and copper are all 'reactive.' Stainless steel, ceramic, glass, and metal cookware with enamel coating are all 'nonreactive."

Roasted Asparagus with Lemon Zest

 Roasted Asparagus with Lemon Zest

adapted from Cooking Channel

The lemon zest brightens the asparagus.

Serves 4                            0 WW Blue points/ serving

1 lb. fresh asparagus, remove the bottom 1- 1 1/2 inches

Cooking spray

1 small lemon zested

1/2 tsp kosher salt

1/4 tsp freshly grated nutmeg

Freshly ground black pepper to taste

1. Preheat oven to 450F.
2. Put the asparagus on a rimmed baking sheet coated with cooking spray.
3. Coat the asparagus with cooking spray.
4. Roast for about 5 minutes. Toss and roast for about 5 more minutes.
5. Sprinkle with zest, salt, nutmeg and pepper to taste. Toss to evenly distribute and serve.

Enjoy!